This recipe works in combination with: Haddock in Tomato & Olive Sauce, Lamb Kofte & Greek Salad, Tuna Nicoise Salad. This recipe features in these meal plans: Mediterranean Medley.

A Greek dish with layered lamb mince and sautéd aubergine topped with a creamy white sauce and baked in the oven. Served with a simple cucumber and tomato salad.


  • 1/2 red medium onion, chopped
  • 250g of lamb mince
  • 100g of cherry tomatoes, halved
  • 1 medium aubergine, sliced
  • 227g of tinned chopped tomatoes
  • 1/2 of half cucumber portion, sliced and quartered
  • 1 free range medium egg, beaten
  • 2 tbsp Parmesan cheese, grated
  • 300ml of milk
  • 1 garlic clove, finely chopped
  • 3 tbsp olive oil
  • 1 tsp white wine vinegar
  • 1 tsp dried mixed herbs
  • 1/4 tsp ground cinnamon
  • 1 tsp tomato puree
  • 1 tsp dried oregano
  • 1 1/2 tbsp margarine/butter
  • 1 1/2 tbsp plain white flour
  • Serves: 2
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 60 mins
  • Oven temp: 180c
  • Price per person: £2.47
  • Store cupboard: Typical
  • Calories per serving: 766
  • 5-a-day per serving: 4.1
  • Print Recipe
Moussaka photo

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  1. Preheat the oven. Heat 1 tbsp oil in a saucepan and cook the onion and garlic for 3-4 minutes, or until the onion is soft. Add the lamb mince and cook for 5-6 minutes, or until browned. Stir in the chopped tomatoes, tomato puree, cinnamon, oregano and 200 ml water and simmer for 15-20 minutes. Season to taste with salt and pepper.
  2. Meanwhile, heat 1 tbsp oil a frying pan and cook the aubergine slices for 3-4 minutes on each side, or until golden.
  3. To make the white sauce, heat the margarine/butter in a saucepan. Stir in the flour and cook over a medium heat for 1 minute. Remove from the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk and repeat. Once the paste has a creamy consistency gradually stir in the remaining milk and return to the heat. Bring to the boil and simmer, stirring constantly, until the sauce thickens. Season with salt and pepper.
  4. Take the sauce off the heat and beat in the egg and Parmesan cheese.
  5. Layer the aubergine slices in an ovenproof dish and spoon on the meat mixture. Pour on the sauce and bake for 25 minutes, or until the top is golden.
  6. Meanwhile, to make the salad dressing, mix together the vinegar, remaining oil and mixed herbs. Season with salt and pepper.
  7. Toss the cucumber and cherry tomatoes together with the dressing and serve with the cooked moussaka.

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